Confection and method of producing same



Patented Dec. 17, 1935 comc'non AND METHOD OF raonuonvo SAME Benjamin B. Harris, Chicago, Ill.

No Drawing.

Application February 24, 1934, Serial No. 712,802 g '18 Claims. (01. sis- 16) I My invention. relates to candy confections. It relates more in particular to enrobing mixtures, icings, and othertypesof candy confections which will be identified more in detail as the description progresses.

For an understanding of the objects of the in vention, chocolate enrobing compositions may be considered. When a chocolate mixture is made for enrobing candies and other confections, it is advisable that the chocolate mixture should be of a low viscosity, especially at a lower temperature. .The main ingredients of choco-,

late mixtures of the class under consideration are powdered sugar, milk powder, cocoa powder, cocoa butter, or, in place of cocoa butter, hydro genated coconut oil, palm kernel oil, pressed coconut stearine, or palm kernel" stearine, or mixtures of such fats. In a normal, desirable mixture of ingredients of this character, the viscosity is ordinarily too high, unless a suitable ingredient is employed to lower the viscosity.

Similarly in the manufacture of icings.where powdered sugar and fat are employed, low vis '-cosities are demanded at relatively low temperatures at which the icing is applied, So also in the manufacture of toffees, caramels, fudges and fillings, where the fatty ingredients may be heated at a high temperature,with pulverulent' solids, such as sugar, in the "presence of relatively small amounts of moisture, it is also necessary to have an emulsifying agent to make the emulsion stable at the high temperatures. In the preparation of cooked toffee, the pulverulent ingredients and fat are heated together to a temperature of about 285 F. to reduce the moisture content'of the syrup. Here also improved results are obtainable by the addition of a suitable ingredient which will not only reduce the viscosity but will also function as an emulsify-' ing agent at the relatively high temperatures employed. r

The principal object of the present invention is to improve confections of the general character described.

Another object is the provision of anew ingredient for use in confections of the general character described. V

Another object isto'reduce the viscosity of confections of the general character identified by the incorporation therewith of relatively small amounts of an improved addition sub-' stance.

A further object is the utilization of an improved emulsify s agent in toil'ees and the like,

' thereof progresses.

which are heated to a relatively high temperature. Other objects and features of the invention, w ll be apparent as, the detailed description 4 j s A common characteristic of compositions of the character referred to is that a substantially pulverulent ingredienasuch as sugar, cocoa butter and/or driedmilk powder, is dispersedin a fat whichcontains substantially no moisture, or, 10

as in the case of toffee and similar compounds, the dry pulverulent ingredients are dispersed in a fat in the presence of a small amount of moisture at higher temperatures. In the case of the substantially dry ingredients which may 15 contain only very small proportions of moisture, such as one-halfof one percent or' more, or that present in. the raw pulverulent material, a larger proportion of fat is'required' in the mixture'in order to lower the viscosity. In these compoo sitions, particularly chocolate and chocolate coating mixtures, other things, being equal, the moisture content governs' th e viscosity within certain limits; that is to say, the higher the moisture content, the greater the viscosity.

@I' have discovered that by adding'certain materials the characteristics of which will be described later, I can lower the viscosity of confections of the character described without increasing the fat concentration, and/obtain a product which is fluid at working temperatures, such as enrobing temperatures, and, which will remain fluid for asufllcient length of time to allow the. product ,to go through the various steps of the process required to dip candy or ice' cream, or cookies, or other confections, or to produce good icings and fillings. In the case of the compositions of matter which contain pulverulent materialsdispersed in a fat in the presence of a small amount of moisture such as the 40 preparation .of toffees,fthe= improved agents of my invention function also as emulsifying agents to enhance emulsiflcatioii to stabilize the emulsion at high temperatures.

That those skilled in the art may understand 5 more fully the classes of materialsto which my invention relates, I wish to sa'ythat generally speaking I am interested .in improving compositions of matter which containpulveruient ingredients such 88, P wered sugar, powdered o cocoa and/oi" powdered milk in combination with a fat, such as cocoa butter or other fat used verulent ingredient incorporated in a fatty in-.

gredient.

In accomplishing the objects of the present invention, I have discovered that if I add certain hydrophillic lipins containing free hydroxy groups to the coating, icing, toffee, or

other similar confection, the viscosity will be reduced and, in the case of confections like toffees, emulsification at elevated temperatures is enhanced. In the case of chocolate coatings, for example, viscosity is reduced to suchan'extent that the resulting product will remain fluid at convenient and relatively low dipping temperatures, and improved resiilts are assured.

I use the term hydrophillic lipin, principally, to describe an ester and ether derivative of a polyhydroxy substance wherein said derivative has a relatively high molecular weight lipophile group with at least one free hydroxy group in the molecule. In general, I preferto employ hydrophillic lipins having free OH groups which are fatty acid esters of polyhydroxy substances, such as glycerine, polyglycerols, sugars, alcohols derived from sugars, and hydroxy carboxylic acids. In some cases, fatty acid esters of glycols can housed. In all of these hydrophillic lipins, it may be stated that the greater the number of hydroxy groups, other things being equal, the greater is the potency of the hydrophillic lipin as a viscosity reducer, and the less may-be used in order to produce a given result.

Somewhat more specifically, I can use satisfactorily in the present invention mono-fatty acid esters of glycerine or polyglycerol and difatty acid esters of polyglycerols. Various mixtures of mono-glycerides and. mono-' and dipolyglycerides may be used, as well as the substantially pure substances, and in many cases,

pounds which can be used in the present invention, I cite the following: 'mono-stearic acid ester of glycerol (monostearyl glycerol), monopalmitic acid ester of glycerol, monocetyl ether of glycerol, monolauryl trigly'cerol, monolauryl glycerol, monomyristyl diethylene glycol, monomelissyl diethylene glycol, monopalmityl glycerol, mono-oleyl diethylene glycol, -mono-oleyl d1- glycerol, mono-olyel glycerol, diethylene glycol mono-stearate, 1,6-dilauryl diglycerol, and their equivalents. As a further example, I can use alkyl and acyl derivatives of sugars such 'as dextrose, sucrose, and derivatives of mannitol, sorbitol, polyglycerols, and similar hydroxy substances wherein the derivative in the form of either an ester or ether has at least one free hydroxy group. a

It is at once apparent that the lrvdrophillic lipins which I, employ in the present invention have two groups, one a lipophile group having an affinity for oils and fats, and the other a hydrophile group composed essentially of one or more free hydroxy radicals. As a source of the lipophile group, I may use substantially any ols, rather than glycols.

of the usual fatty acids or aliphatic alcohols, or. where the preferred mixture of esters is to be produced, I can employ the fatty acids .of corn oil, cottonseed oil, lard, coconut oil, cocoa butter, and similar natural oils and fats, or hydrogen- 5 ated or partially hydrogenated oils and fats of the same general character. As a source of the hydrophile group, I use, either glycerine, polyglycerols, polyglycols, glycols, sugars, alcohols derived from sugars, and hydroxy carboxylic acids. In view of the fact that the products of the present invention are utilized for edible purposes,

I prefer generally that the lipophile group should be attached to the polyhydroxy compounds in the form of an ester linkage, although, where the case warrants, a derivative having an ether linkage may be used to perform a similar function. In general also, I preferto use esters of glycerine and polyglycer- Of the substances described, the most advantageous are the fatty acid esters-of polyglyerols. In general; of this group, a mixture of esters of various fatty acids and various polyglycerols seems to produce. the best results. These materials will be identified more accurately hereinafter. r

An example of the preparation of-a suitable mixture of polyglycerides with free hydroxy groups isas followszeI first polymerize glycerine 3o by incorporating with it about 1% of sodium hydroxide as a catalyst, and heat themixture continuously, in a non-oxidizing atmosphere, at about 250 to 275C. for a period of from four to five hours. To 64 parts of the polyglycerol so The unreacted polyglycerol is then drawn OE and the product washed or otherwise purified. Approximately 2% of this mixture, on the basis of the fat used,- when added to a candy enrobing 5' mixture containing cocoa powder, sugar and fat, will reduce theviscosity sufliciently to accomplish the advantages of the present invention.

Other oils and fats, when similarly treated, also give polyglyceride mixtures, useful for the purposes of my invention. When other hydrophillic lipins are used, for example, mono-olein, a larger proportion is required to produce the same results. The proportion given is illustrative. The invention is not limited to the use of any particular amounts of the substances.

. As an example of the action of the mixed polyglyceride composition described in the preceding paragraph, I shall consider the case of a chocolate-enrobing mixture consisting of 148 0 parts of powdered sugar, 52 parts of cocoa powder, and 100 parts of cocoa butter. Such a mixture has a viscosity at 43 C. of such a nature that 100 c. 0. thereof will run by gravity through ,a certain orifice in 78 to 80 seconds. If of 5 duces the time to 53 seconds, and 2% to 43 seconds. The. use of larger quantities of this particular composition, for example.4%, appears to have no further improvement on the reduction of the viscosity. For purposes of comparison, it

may be stated that if 5% of mono-olein is intro-' duced in this chocolate mix,the time of flow will be'reduced to 47 seconds.

Another example of a highly activeinterface modifier, extremely useful for the purposes of my invention, and of a method for itsprepara tion, isas follows:

I prepare a mixture of polyglycerols bydissolving two pounds of sodium hydroxide in'-200 pounds of glycerol (U. S. Pharmacopeiagrade'. and heating theamixture continuously'in-a nonoxidizing atmosphere, with stirring, at about250 to 275? C. for a period of from four to flve hours. To 150 pounds of this polyglycerol preparation, Iadd 150 pounds of commercial oleic acidof good 'color and odor, and heat at 220 (2., with continuousstirring, in anon-oxidizing atmosphere (affording the water of reaction ample opportunity to. escape), for approximately two hours, until the free fatty acid'content is approximately /2 of 1%, computed as oleicacid. I wash this mixture successively three times bydi'spersing it homogeneously in hot water and salting out with sodium chloride. Finally I dry the salted out material. I now heat 90Fpounds offv this dried material with 56 pounds of similar vol'eic acid, with constant stirring, in a non-oxidizing atmosphere (preferably by'bubbllng-CO,

through the mixture) for about three hours at approximately 240 C., until the freefatty acid content of the mixture falls to of 1%,-more or less. This product, cooled in a non-oxidizing atmosphere, is a mobile liquid comprising a mixture of fatty acid esters of polyglycerols with free hydroxy groups, with very marked interfacial activity of the kind discussed at great length herein. Other fatty acids, such as stearic, my

" ristic, palmitic lauric, etc.', may be similarly treated. a a Y a For a more detailed description of other hyfdrophillic lipins employed in the present invention, those skilled in the art are referred to co-pending application, Serial No.'431,964,-filed .February 27, 1930. For a further description of polvglycerides in the form of mixtures which can be used very'satisfactorilyin thepresent invention, those skilled in the art are referred to'my co-pending application, Seria fio. 697,533, filed November 10, 1933.

While the invention has been described with particularregard to'viscosity reduction, it is to be understood that the" advantages are by no means limited to a mere reduction in viscosity, but that many other improvements are noted. It should be borne in mind also that while confections of the character noted are generally considered of a relatively simple character due to their common use,-from a physical chemical standpoint .a' very complex system is involved, in which there are interface contacts between the several ingredients employed. -My conception is that the materials which I- employ-function as interface modifiers and that they function tomodify the interface characteristics of the particular type of interface present in theoonfections described. In other words, many so-called interface modifiers of commerce are absolutely without effect in improving the characteristics of enrobing chocolate mixes, for example. As a matter of fact, some interface modifiers not 'only fail to improve the product, but actually increase viscosity and" produce other up esirable results.

e property of the materials of my invention of reducing the viscosity of confections in which a comminuted solid, such as'sugar and/or cocoa, is dispersed in a fat. may be taken ad vantage of in various "ways. For example, the materials may be used to reduce the viscosity of a given mixture to'fa'cilitatean enrobing op-, i

eration. The materials may also be'employed for economizing byireducinghthe proportion of fat required wherethe normal-viscosity of amixture would-be suitable for-a given purpose. 'In' other words, assuming that a givenviscosity is is present, other things being equal, smaller pro-' portions of the fat ingredient maybe employed when the materials-"of myinvention amused and thesame viscosity maintained. i

lathe practical application of the invention, 15.

the improvements effected by the introduction of. my interface modifiers manifest themselves in various forms to those skilled in them; specifi cally' confectionery arts. The'improvem'ents effected make'possible lower enrobing'tempem 20 tures; they make possible'longer cooling-periods, v thereby-permitting longer time in tunnels; they permit a greater range". of working temperatures on the enrobing'machinef tempering ismore I uniform and gradual: in the cookingcf toifeespfl.

by virtue ofsthe factuthat'a far-superior and much more stable emulsion is obtained, the cook- 1 ing' ismorelfiexible and considerablezmore-abuse. and variation than heretofore are -.tolerated without detrimental eflects onthe ultimate prodso gen although they may. include I ether and/or 40 ester linkages. I have employed term 'lipophile to denote that the radical so designated has a distinct aiiinity for oils, fats, .waxes and other fatty materials, and imparts a tendency totlie molecule-of whichit is apart, to be 45;

wetted by fatty materials.

I have employedathe term "hydrophile" throughout this specification primarily to denote properties antithetical-'rto the '1' lipophile."

In counter-distinction'to the lipo'phile radi- 5o.

cals, the hydrophile radicalsconsist primarily of oxygenand of oxygen with hydrogen and the .hy'drophile characteristics are imparted primarily by hydroxy groups attached to 'carbon.- The hydrophillic character mani- 55 'fests itself by an'afilnity for. water and aqueous media; and the hydrophile radical imparts to the'molecule of whichit is a member,a tendency to be wetted by water and aqueous media. The degree or extent of the hydrophillic-char- 50 enter is dependent upon the number of. hydroxy I groups'and their location, in the molecule,v and is also-influenced by the number and character of lipophile groups with which theyv are amociated in .themolecule. e a

Those skilled in the art will understand from what been said hereinabove thatf'in those in, which. the hydrophile' function is performed entirely by'a single 'hydroxygroup,

unaidedv by other hydroxy. groups or bya, sufficient number of other oxygen "containing groups or by other hydrophile groups of whatever character; the' hydrophile function is comparatively weak} and theinterface modifying v powers of the molecule as *a-iwhole are not par-e ployed the prefix po rived from the polyhydroxy substance.

ticularly pronounced, though they may be presout in moderate degree. Examples of such in-,

modifierswhich come within the scope of my invention. but whoseinterface modifying powers are of much lesser magnitude than those already discussed hereinabove, are aliphatic alcohols such as octadecyl alcohol, cetyl alcohol, lauryi alcohol, octyl alcohol,hexyl alcohol, oleic acid, myrlstic acid, lauric acid, diglycerides such as diolein, dilaurin, stearo-olein and the like. 'It will beseen that themembers'of this listof substances and equivalents thereof possess a hydrongroup, and byvirtue of the presence of this free hydroxy group, they show interface modifying powers, but their interface modifying powers are not particularly pronounced, though Throughout this specification, I have em- ".asinthecaseof the words .polyhydron", "polyhydric", and others,todesignatem orethanone.

A very convenient procedurefor incorporating the interface modifiers of my invention, is to dissolve them in the fat content of the confection in which they are to. be; used. The usual fatty materials employed are, cocoabutter, socalled pressed butters, coconut oil stearine, palm kernel oil stearine, dairy butter, hydrogenated oils and other oils, fats andfatty materials.

What I claim as new and desire to protect by Letters Patent of the United States is:

1. A confection; compositionofmatter comprising -a 'comminuted' material in a fatty material and including a proportion of a hydrophillic lipin having lipophile and hydrophile properties, said hydrophillic lipin being an aliphatic derivative of a po yhydroxy substance, said derivative having at least oneLfree hydroxy group derived from .the po yhydroxy substance, the aliphatic radical having at least six carbon atoms. a

2. A confection compomtion. of matter comprising-a ,comminuted material dispe'rsedin a fatty material and including a higher fatty acid esterof a polyhydroxy substance said ester having at least one free hydroxy group derived from the polyhydron substance.

fatty material and including a higher fatty acid ester of polyglycerol-said ester having at least one free hydroxy group derived from the polyglycerol.

5. A confection composition of the character described, comprising a ccmminuted material of the class consisting of sugar, cocoa powder, and

"milk powder, dispersed in a fatty material and having included therein a proportion'of a higher fatty acid ester of a polyhydroxy substance said ester having at least one free hydroxy group de- 8. A confection composition of matter comprising a substantially dry of a com-.

minuted material, including a dispersed in a fatty material and having included therein a proportion of a higher fatty acid ester of a lyhydroxy substance said ester having at least one free hydroxy group derived from the polyhydroxy substance.

I. The method of. improving confection compositions'of matter of a class consisting of chocolate, chocolate-like coatings for confections, 5 including candy creams, cookies and ice-- cream, chocolate confections, icings, :afillin gs, fudges, butter creams, caramels and toifees, which comprises dispersing in said materials a proportionof a higher fatty acid ester of a polyhydroxy substance, said-ester having at least one free hydroxy group derived from the polyhydroxy substance. v v

8. The method of producing a confection of a class wherein a comminuted sugar material is 1 5 dispersed in a fat which comprises dispersing in said fat aproportion of a higher fatty acid ester of a polyhydroxy substance, said ester'having, at least one free hydroxy group derived. from the polyhydroxysubstance, and combining together other materials of the confection including the sugar and fat to produce the final product.

9. A confection composition includingcocoa powder, fatty material and an improving agent in the form of an aliphatic derivative of polyhydroxy substance, said derivative having at least one free hydroxy group derived from the polyhydroxy substance, said confection'composition having a viscosity less than the viscosity of the same composition without the improving agent, the aliphatic radical having at least six carbon atoms. I

10. A confection composition including cocoa powder, fatty material andaan improving agent in the form of a higher fatty acid ester of a po y- 36 I hydroxy substance, said ester having at least one free hydroxy group derived from the polyhydroxy substance, said confection composition having a viscosity less than the viscosity of the same composition without the improving agent.

. .40 11. A confection composition includingcoc'oa powder, fatty material and an improving agent inthe form of a higher fatty acid ester of a polyhydric alcohol, said ester having at least one free alcoholic hydroxy group derived from the polyhydric alcohol, and said confection composition having a viscosity lessthan the viscosity ofthe same composition without the improving agent. a v

12.; A confection composition including cocoa to "powder, fatty material and Ian improving agent in the form of a higher fatty acidester of polyglycerol, said ester. having at, least one free hydroxy group derived from the polyglycerol, and said confection composition having a vis- 5 cosity less than the viscosity of the same composition without the improving agent.

13. A confection composition of the character described,. comprising a comminuted material of the class consisting of sugars, cocoa powder and milk powder, dispersed in fatty material and an improving agent in the form of a higher fatty acid ester of a polyhydroxy substance, said ester havinga least one free hydroxy group derived from-the polyhydroxy substance.

14. A confection composition of the character described, comprising a comminuted material of the class consisting of sugars, cocoapowder and milk powder, dispersed in fatty material and an improving agent in the form of a higher fatty .7

, acid ester-of polyglycerol, said ester having at material and including a hydrophillic lipin mixture comprising essentially a mixture 01 glycerides with at least one free hydroxy group and polyglycerides with at least one free hydroxy group.

16. A confection composition of matter comprising comminuted material dispersed in a fatty material and including approximately 2% of a hydrophillic lipin mixture comprising: essentially a mixture of glycerides with at least one tree hydroxy group and polyglycerides with at least one free hydroxy group.

17. The method of producing an improved confection composition of a. type having comminuted material dispersed in a fatty material, said method comprising re-esterifying an oleaginousmaterial of the class consisting of oils, fats and waxes with polyglycerol, and incorporating the resulting mixture in'said confection composition.

18. A confection composition comprising a 5 comminuted material dispersed in a. fat and a proportion of a non-nitrogenous hydrophillic lipin having lipophile and hydrophile properties, the lipophile properties being imparted to the molecule as a whole by a carbon chain radical to 

